Cold Soup of Carrot and Saffron with Beancurd Tetsuya
Elevate your summer dining experience with this elegant Cold Soup of Carrot and Saffron with Beancurd Tetsuya. Bursting with vibrant flavors, this chilled soup seamlessly blends the natural sweetness of carrots, the aromatic warmth of saffron, and the creamy richness of fresh cream, all balanced with a delicate touch of silken tofu. The saffron threads impart a luxurious golden hue while infusing each spoonful with nuanced, earthy notes. Perfectly paired with a light garnish of fresh chives and a drizzle of olive oil, this recipe combines simplicity and sophistication in every bowl. Quick to prep, easy to chill, and utterly refreshing, this cold soup is an ideal starter for warm-weather gatherings or an elegant lunch served al fresco. A must-try for lovers of gourmet vegetarian recipes, seasonal cooking, and unique, chilled delights!
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Recipe Information
Ingredients
- 500 g carrots
- 750 ml vegetable broth
- 1 medium onion
- 2 cloves garlic
- 0.25 tsp saffron threads
- 2 tbsp olive oil
- 100 ml fresh cream
- 200 g silken tofu
- 1 tbsp fresh chives
- 1 tsp salt
- 0.5 tsp black pepper
- 100 ml ice water
Instructions
Peel and roughly chop the carrots, onion, and garlic.
In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, about 3 minutes.
Add the chopped carrots to the pot and sauté for an additional 5 minutes.
Pour in the vegetable broth and bring the mixture to a boil. Lower the heat to a simmer and cook for 15 minutes, or until the carrots are soft.
While the soup is simmering, dissolve the saffron threads in 2 tablespoons of warm water and set aside to bloom.
Once the carrots are softened, remove the soup from heat and let it cool slightly. Use an immersion blender or transfer to a blender in batches to puree until smooth and creamy.
Stir in the saffron-infused water, fresh cream, salt, and black pepper. Blend again briefly to combine.
Add the ice water and mix well to chill and adjust the consistency to your preference.
Transfer the soup to the refrigerator to chill for at least 2 hours or until cold.
To serve, pour the cold soup into bowls. Gently scoop small pieces of silken tofu on top of the soup in each bowl.
Garnish with finely chopped fresh chives and a drizzle of olive oil, if desired.
Serve immediately and enjoy the refreshing flavors!
Nutrition Facts
Calories |
1125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 4530 mg | 197% | |
| Total Carbohydrate | 119.5 g | 43% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 46.3 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1091 mg | 84% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3598 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
